0:00:02 > 0:00:04Three of the Southwest's cooking elite
0:00:04 > 0:00:06are crossing swords...
0:00:06 > 0:00:07So, boys, are you ganging up on me,
0:00:07 > 0:00:10or is there something I should know about?
0:00:10 > 0:00:12..intent on one of their dishes taking pride of place
0:00:12 > 0:00:14at the Olympic banquet.
0:00:14 > 0:00:16Yesterday, competition pro Simon
0:00:16 > 0:00:19tried to scale new heights with his surprising fish course,
0:00:19 > 0:00:22but hit rock bottom with the lowest score of five...
0:00:22 > 0:00:25- This is just scallops and cream. - Blimey.
0:00:25 > 0:00:27- Ever seen anything like that before?- Never.
0:00:27 > 0:00:29..as seafood chef Nathan knocked spots off the competition,
0:00:29 > 0:00:32and kept hold of the lead.
0:00:32 > 0:00:34It's delicious. It really is delicious.
0:00:34 > 0:00:35Now it's the main event,
0:00:35 > 0:00:38and Nathan is hoping to play on his seafood strengths
0:00:38 > 0:00:39to keep winning.
0:00:39 > 0:00:41Duck and monkfish go well together?
0:00:41 > 0:00:43I think they work really well together.
0:00:43 > 0:00:46Monkfish and duck. It's a big risk, I think.
0:00:46 > 0:00:49Did I just see the great Nathan Outlaw with a few shakes at the end?
0:00:50 > 0:00:53If I'm not shaking in front of you four,
0:00:53 > 0:00:55- I'm not human, am I? - THEY LAUGH
0:01:05 > 0:01:08As Britain showcases the best sporting talent
0:01:08 > 0:01:10at this year's Games,
0:01:10 > 0:01:13our chefs are striving to reach the same Olympic heights.
0:01:13 > 0:01:14That's barbeque heaven.
0:01:14 > 0:01:16Two-time main course banquet winner, veteran Tom Kerridge
0:01:16 > 0:01:19is expecting the exceptional.
0:01:19 > 0:01:22I want these guys to be putting food in front of me
0:01:22 > 0:01:25that blows me away with respect of the meat they're cooking.
0:01:25 > 0:01:29Today I am looking for big, big scores.
0:01:29 > 0:01:32Despite Simon's downfall, they're halfway through,
0:01:32 > 0:01:34and it's still anyone's game.
0:01:34 > 0:01:36How are you feeling - good start?
0:01:36 > 0:01:39Yeah. First two days have gone well for me.
0:01:39 > 0:01:41Simple and sure seems to be doing you good, doesn't it?
0:01:41 > 0:01:45Yeah, but you know what the competition's like.
0:01:45 > 0:01:47- It can change in a matter of...like that.- Yeah.
0:01:47 > 0:01:51I know I got into the lead, but I think there's two more courses.
0:01:51 > 0:01:53How are you feeling, Si?
0:01:53 > 0:01:56I'm feeling good. I'm still happy and comfortable with what I'm doing,
0:01:56 > 0:01:58so I'll just keep trucking on.
0:01:58 > 0:02:02- Good luck.- Chief. - Good luck to you, Nathan.
0:02:02 > 0:02:03Good luck, Simon.
0:02:07 > 0:02:10Out in front, with 17 points,
0:02:10 > 0:02:12is seafood chef with two Michelin stars,
0:02:12 > 0:02:14Nathan Outlaw.
0:02:14 > 0:02:16After failing to get to the banquet before,
0:02:16 > 0:02:19this year his sights are set on the prize -
0:02:19 > 0:02:22planning bold dishes with a twist, and a taste of the sea.
0:02:22 > 0:02:25Tom appreciates my food, the simplicity and the execution.
0:02:25 > 0:02:29I'm just hoping the next couple of days will work the same way,
0:02:29 > 0:02:32cos I'm out in front and I want to stay there.
0:02:32 > 0:02:34Morning, Tom.
0:02:34 > 0:02:36- How are you feeling? - I'm feeling good.
0:02:36 > 0:02:38So what have we got for us?
0:02:38 > 0:02:42We'll do roast duck, with barbequed monkfish.
0:02:42 > 0:02:44Fish and meat in a main course?
0:02:44 > 0:02:46I do like the marriage of surf and turf dishes.
0:02:46 > 0:02:49I think they do work, when you get the balance right.
0:02:49 > 0:02:51How are we doing the two?
0:02:51 > 0:02:54The duck - we're going to cook the breast pink.
0:02:54 > 0:02:57The legs I'll slow cook in a bit of fat.
0:02:57 > 0:02:59Then we'll make a nice little ball with it.
0:02:59 > 0:03:02The monkfish - I'm going to marinate it in the barbeque sauce.
0:03:02 > 0:03:04Then I will char it.
0:03:04 > 0:03:06Barbeque sauce?
0:03:06 > 0:03:09It's not your traditional barbeque sauce you get in a bottle,
0:03:09 > 0:03:11it's one I have developed,
0:03:11 > 0:03:13using all the flavours that work with duck and monkfish.
0:03:13 > 0:03:16Is it pushing the boundaries here?
0:03:16 > 0:03:19I think probably, in the sense that people will see it on a menu,
0:03:19 > 0:03:21and say, "Duck and monkfish?!
0:03:21 > 0:03:23"That's pushing the boundaries."
0:03:23 > 0:03:26Nathan's hoping to elevate surf and turf to Olympian levels with...
0:03:34 > 0:03:36Nathan is playing to his strengths.
0:03:36 > 0:03:38Everyone knows he is a phenomenal fish cook,
0:03:38 > 0:03:41and he's using fish in a main course.
0:03:41 > 0:03:45Something that is a big risk, I think. It's a big risk.
0:03:45 > 0:03:50Next up, and only two points behind, is last year's reigning champion,
0:03:50 > 0:03:53Paul Ainsworth. His creative, boundary-pushing style
0:03:53 > 0:03:55has so far earned him two silvers.
0:03:55 > 0:03:58He needs to pull out all the stops to win gold.
0:03:58 > 0:04:00I'm not in the best position I'd like to be in,
0:04:00 > 0:04:02but we're only halfway.
0:04:02 > 0:04:07I'm a past champion, and I want to be there again, more than ever.
0:04:09 > 0:04:11Good morning, Mr Ainsworth. How are you?
0:04:11 > 0:04:13- Very well, thanks. - What have we got?
0:04:13 > 0:04:14The dish is called Wishful Chicken.
0:04:14 > 0:04:16Pushing boundaries with chicken, Chef?
0:04:16 > 0:04:18Chicken's never won Great British Menu.
0:04:18 > 0:04:21Got a lovely, beautiful English chicken.
0:04:21 > 0:04:24The breasts, I'm going to do chicken kiev.
0:04:24 > 0:04:25Chicken kiev?
0:04:25 > 0:04:27That takes me back to my childhood, Chef.
0:04:27 > 0:04:29Then I'm going to make a ragout.
0:04:29 > 0:04:31I'll do little peas, sweetcorn,
0:04:31 > 0:04:33oysters. Just back into the shell.
0:04:33 > 0:04:37That's very classic - savoury and salty flavours going together.
0:04:37 > 0:04:39With the last bit, I'll use the livers,
0:04:39 > 0:04:40and make a little pate.
0:04:40 > 0:04:43Chicken kiev. Will it be groundbreaking enough?
0:04:43 > 0:04:45Is that pushing the boundaries?
0:04:45 > 0:04:47Yeah, when you see how I serve it.
0:04:47 > 0:04:48Paul's taking a big risk
0:04:48 > 0:04:51with his playful take on a classic chicken kiev,
0:04:51 > 0:04:55served with oyster, chicken parfait, and potatoes.
0:04:55 > 0:04:58Chicken kiev? It's fairly basic -
0:04:58 > 0:05:01something you don't deem as being the heights of gastronomy,
0:05:01 > 0:05:05but...you get it right, it could be absolutely amazing.
0:05:05 > 0:05:10You get it wrong, and it could be just a little bit supermarket.
0:05:10 > 0:05:17Trailing behind, with just 13 points, is world-class competition winner Simon Hulstone.
0:05:17 > 0:05:20His technical prowess and futuristic presentation
0:05:20 > 0:05:22have so far let him down on flavour,
0:05:22 > 0:05:25but today he's coming out all guns blazing.
0:05:25 > 0:05:28I won't take this lying down. I will battle to the end.
0:05:28 > 0:05:32I want to leave here respectable, and with decent points.
0:05:32 > 0:05:34I want to let it be shown I can cook,
0:05:34 > 0:05:37and the ability that I've got.
0:05:37 > 0:05:39How are you feeling this morning?
0:05:39 > 0:05:41Good. Today's a new day.
0:05:41 > 0:05:43What have we got?
0:05:43 > 0:05:45I'm doing lamb, with a salted toffee pea mouse.
0:05:45 > 0:05:47Toffee pea mousse?
0:05:47 > 0:05:49Basically, I'm making a caramel,
0:05:49 > 0:05:53then I'm going to make a pea soup out of it,
0:05:53 > 0:05:55but then set the pea soup.
0:05:55 > 0:05:57And the lamb is...?
0:05:57 > 0:05:59I have a rack and a loin, and some belly, as well.
0:05:59 > 0:06:01Not everyone's eating lamb belly.
0:06:01 > 0:06:04- It's almost a forgotten cut. - And chicken, as well?
0:06:04 > 0:06:05Yeah.
0:06:05 > 0:06:08I'm making a chicken mousse, and I've got the lamb.
0:06:08 > 0:06:09I'm going to fuse the two together.
0:06:09 > 0:06:12Two mousses - kind of like yesterday,
0:06:12 > 0:06:13- but meat-style?- Yeah.
0:06:13 > 0:06:16There doesn't look quite as much going on in this box
0:06:16 > 0:06:17as yesterday.
0:06:17 > 0:06:19It's back to basics. Nice, simple dish -
0:06:19 > 0:06:21but full of flavour.
0:06:21 > 0:06:23What do we have that's daring and pushing?
0:06:23 > 0:06:25The pea mousse is a bit different.
0:06:25 > 0:06:28It's more about different flavour combinations,
0:06:28 > 0:06:29bringing that lamb together,
0:06:29 > 0:06:32and just showing the skills.
0:06:32 > 0:06:34- A slight change of tactic and plan? - Yeah.
0:06:34 > 0:06:36Every dish has been different,
0:06:36 > 0:06:38and has its own little story.
0:06:38 > 0:06:40This is another one I'm working on,
0:06:40 > 0:06:42and just show a different side of me.
0:06:42 > 0:06:46Guys, this is the main course.
0:06:46 > 0:06:47The main event.
0:06:47 > 0:06:49I know how much it takes to win this.
0:06:49 > 0:06:51Do the Southwest proud.
0:06:51 > 0:06:54- Let's see if we can pull points back.- Definitely.
0:06:54 > 0:06:55- Come on, Chef.- Pleasure.
0:06:55 > 0:06:59Simon's going all-out for a flavoursome feast of...
0:07:02 > 0:07:04The last two courses with Simon,
0:07:04 > 0:07:07the dishes seem to have got lost in technique.
0:07:07 > 0:07:10Today, he really has to pull his socks up.
0:07:10 > 0:07:13He really has to pull something out the bag.
0:07:13 > 0:07:15It's got to be boundary-pushing gastronomy.
0:07:15 > 0:07:17Because of Tom's seafood allergy,
0:07:17 > 0:07:22he's calling on the assistance of fellow veteran Jason Atherton,
0:07:22 > 0:07:24to taste with him once again.
0:07:24 > 0:07:27It's Paul that I'm looking for your help. He's doing Wishful Chicken.
0:07:27 > 0:07:29Like a chicken kiev.
0:07:29 > 0:07:32- Yup.- But then he's using rock oysters.
0:07:32 > 0:07:34They all seem to be pushing themselves today,
0:07:34 > 0:07:36and we know how hard it's going to take
0:07:36 > 0:07:38to get the main course on.
0:07:38 > 0:07:40This is like the 100-metre sprint, the premier event.
0:07:40 > 0:07:43Everybody wants to win this.
0:07:43 > 0:07:45I just hope one of these guys can do it.
0:07:45 > 0:07:48Fingers crossed that they do something amazing today.
0:07:48 > 0:07:50It's the main event -
0:07:50 > 0:07:53the course every chef would love to serve at the banquet.
0:07:53 > 0:07:56But for the Southwest, two things stand in their way.
0:07:56 > 0:07:58Feeling the pressure on this one, boys.
0:07:58 > 0:08:01Main course winner Tom Kerridge,
0:08:01 > 0:08:04and then I thought I'd add to that and bring Jason back,
0:08:04 > 0:08:06who's also a main course winner.
0:08:06 > 0:08:08No pressure, or anything, on us today(!)
0:08:08 > 0:08:10At least, they're not in it!
0:08:10 > 0:08:12Simon's hoping to impress the veterans
0:08:12 > 0:08:15with his use of lamb belly,
0:08:15 > 0:08:18which has been water-bathed for 24 hours, for extra flavour.
0:08:18 > 0:08:21But he's not convinced Paul's chicken will have what it takes
0:08:21 > 0:08:22to win the main course.
0:08:22 > 0:08:26With chicken, you tend to see - whenever you go to a wedding,
0:08:26 > 0:08:29anywhere - it's pretty much the safe bet, the safe option.
0:08:29 > 0:08:33- Chicken's never won it before. - Does that worry you?
0:08:33 > 0:08:34I don't see why it can't win it.
0:08:34 > 0:08:37It's difficult to make a thing like chicken and get flavour into it.
0:08:37 > 0:08:42- Would you be happy to go to a banquet and see chicken as a main course.- I think so.
0:08:42 > 0:08:44The beauty of this dish is,
0:08:44 > 0:08:47you will see it in a way you've never seen it before.
0:08:47 > 0:08:51I think the challenge for Paul is making chicken exceptional.
0:08:51 > 0:08:54Anyone can buy a chicken and cook it every day of the week.
0:08:54 > 0:08:57To make a humble ingredient like that into something special
0:08:57 > 0:08:59takes a lot of skill from the chef.
0:08:59 > 0:09:03In a bid to create a kiev with a difference,
0:09:03 > 0:09:06Paul uses tarragon and garlic butter to fill the chicken,
0:09:06 > 0:09:08which he'll then wrap in roasted chicken skin crumbs
0:09:08 > 0:09:09and pine nuts.
0:09:09 > 0:09:12Scoreboard leader Nathan has been sticking to his guns,
0:09:12 > 0:09:14cooking simple dishes with a twist.
0:09:14 > 0:09:16He's confit-ed duck legs,
0:09:16 > 0:09:18and is now forming the flakes of meat into balls,
0:09:18 > 0:09:21which he'll deep fry and serve with duck breast.
0:09:21 > 0:09:22Keen to personalise the dish,
0:09:22 > 0:09:25seafood chef Nathan is adding monkfish -
0:09:25 > 0:09:28something the other chefs aren't too sure about.
0:09:28 > 0:09:29The risk for Nathan, really,
0:09:29 > 0:09:31is you're having fish again.
0:09:31 > 0:09:33If you've just had fish
0:09:33 > 0:09:35on your fish course,
0:09:35 > 0:09:37do you want it again on a main course?
0:09:37 > 0:09:39I'm looking forward to a caviar dessert(!)
0:09:39 > 0:09:42But, to get any closer to the banquet,
0:09:42 > 0:09:46it's veterans Tom and Jason who Nathan needs to convince.
0:09:47 > 0:09:48Duck and monkfish?
0:09:48 > 0:09:50Go well together?
0:09:50 > 0:09:51I think it works really well.
0:09:51 > 0:09:53I wouldn't put it in front of you two,
0:09:53 > 0:09:56if I didn't think it's a good combination.
0:09:56 > 0:09:57I'm a seafood chef.
0:09:57 > 0:09:58It makes sense for me
0:09:58 > 0:10:00to have my personality on the plate.
0:10:00 > 0:10:01And I can probably give you something different,
0:10:01 > 0:10:04from a groundbreaking point of view.
0:10:04 > 0:10:07I think you'll enjoy it.
0:10:07 > 0:10:09For me, with Nathan,
0:10:09 > 0:10:10the biggest problem is the question mark
0:10:10 > 0:10:12of monkfish and duck.
0:10:12 > 0:10:14There isn't a focal point.
0:10:14 > 0:10:17I'm still trying to get over that coming together as a dish.
0:10:17 > 0:10:20Only time will tell.
0:10:21 > 0:10:24With two Michelin stars, seafood chef Nathan
0:10:24 > 0:10:26is at the top of his game.
0:10:26 > 0:10:28But when it come to Great British Menu,
0:10:28 > 0:10:30he's never made it to the banquet.
0:10:30 > 0:10:33Desperate to make his third attempt a winning one,
0:10:33 > 0:10:35he's invited Olympic legend Duncan Goodhew
0:10:35 > 0:10:36to his restaurant.
0:10:36 > 0:10:39- Hi, Nathan.- Pleased to meet you.
0:10:39 > 0:10:41His inspirational swimming career
0:10:41 > 0:10:44saw him take gold and bronze at the 1980 Moscow Games,
0:10:44 > 0:10:46quickly followed by an MBE.
0:10:46 > 0:10:50Duncan now draws on his experiences to provide motivation to others,
0:10:50 > 0:10:53something which could benefit laid-back Nathan.
0:10:53 > 0:10:56I just need to get my head in the game,
0:10:56 > 0:10:58and work out what's going to give me the edge.
0:10:58 > 0:11:00Competition, so often,
0:11:00 > 0:11:03is actually about everybody thinking,
0:11:03 > 0:11:06"He never has a bad day. How can I beat him?"
0:11:06 > 0:11:09Then you get the psychological edge on people.
0:11:09 > 0:11:13What we have to try and do is work you round,
0:11:13 > 0:11:15to feel you're the natural winner.
0:11:15 > 0:11:17What we can look at is how we can strengthen you
0:11:17 > 0:11:21for getting that edge it will take to win.
0:11:21 > 0:11:22That'd be great, yeah.
0:11:24 > 0:11:26Nathan is at the top of his game,
0:11:26 > 0:11:29but he's not quite converting that into winning.
0:11:29 > 0:11:32What I will do is look at how we can bring out
0:11:32 > 0:11:36some of the internal aggression, and get him to the next stage.
0:11:36 > 0:11:39Duncan's moving on to the physical
0:11:39 > 0:11:41with a sparring session on the beach.
0:11:41 > 0:11:44But Nathan is still holding back.
0:11:44 > 0:11:47I was never good at this. I was too much of a nice guy.
0:11:47 > 0:11:50Got to get in there. It's a ring now.
0:11:50 > 0:11:54There's only one of you going to win. You know you're technically good enough.
0:11:54 > 0:11:56Stop being such a nice guy!
0:11:59 > 0:12:02Goodbye, Mr Nice Guy. Come on!
0:12:02 > 0:12:04Blimey!
0:12:04 > 0:12:06I feel more confident and psyched-up
0:12:06 > 0:12:10now I've had a session with Duncan Goodhew. The guy's a legend.
0:12:10 > 0:12:12If he says I can do it, I definitely can do it.
0:12:12 > 0:12:14Get in there and win.
0:12:15 > 0:12:19In the kitchen, all the chefs are hoping their main course
0:12:19 > 0:12:22will be the one to make it to the Olympic banquet.
0:12:22 > 0:12:24They're sacrificing everything to get there.
0:12:24 > 0:12:27A lot of support goes into competing,
0:12:27 > 0:12:30and competitions and training -
0:12:30 > 0:12:32which the Olympians have.
0:12:32 > 0:12:35If you're training for the Olympics,
0:12:35 > 0:12:36it takes over your life.
0:12:36 > 0:12:38It's very similar to what we do, in a way.
0:12:38 > 0:12:42Our families support us in such a big way
0:12:42 > 0:12:46that allows to basically never be at home, Si. You know what it's like.
0:12:46 > 0:12:50You have to have an understanding wife or family, don't you?
0:12:50 > 0:12:53It's dedication, it's long hours, it's intense training -
0:12:53 > 0:12:56just like an athlete, isn't it?
0:12:56 > 0:12:58Very much so. Our families give up so much
0:12:58 > 0:13:01to allow us to do little things like this.
0:13:01 > 0:13:05Even working the hours that we do.
0:13:05 > 0:13:07It's dedication being married to a chef. Know what I mean?
0:13:07 > 0:13:08We're never at home.
0:13:08 > 0:13:10We're always cooking...
0:13:10 > 0:13:13I think it's an honour, to be married to me.
0:13:15 > 0:13:17With his chicken kievs cooking,
0:13:17 > 0:13:19Paul's moved on to his parfait,
0:13:19 > 0:13:22a mousse made from blended chicken and goose liver,
0:13:22 > 0:13:24with brandy and Madeira wine.
0:13:24 > 0:13:27But his attention is drawn to the unusual mousse
0:13:27 > 0:13:29rival chef Simon is making.
0:13:29 > 0:13:31What are you up to there, Chef?
0:13:31 > 0:13:32This is my salted toffee pea mousse.
0:13:32 > 0:13:33Right, OK.
0:13:33 > 0:13:36Where's the toffee flavour come in, then?
0:13:36 > 0:13:37I make a caramel.
0:13:37 > 0:13:40Simon's banking on his culinary innovation
0:13:40 > 0:13:41to up his score.
0:13:41 > 0:13:43But, as Tom knows, the proof will be in the tasting.
0:13:43 > 0:13:47Absolutely love the idea of Simon's pea toffee mousse.
0:13:47 > 0:13:49Only problem is, he has to get the balance right.
0:13:49 > 0:13:51If it's too sweet,
0:13:51 > 0:13:53it could take the dish where he doesn't want to go.
0:13:53 > 0:13:56- So, this is the pea mousse? - Yeah, all ready to go.
0:13:56 > 0:13:57How has this been made?
0:13:57 > 0:14:00I've done the caramel, then thrown my peas, chicken stock in,
0:14:00 > 0:14:01blended them up,
0:14:01 > 0:14:04salted, seasoned, bit of agar, left to set.
0:14:04 > 0:14:05Tom's expectations are that
0:14:05 > 0:14:09I've gone a bit crazy, done a little bit whacky sort of things.
0:14:09 > 0:14:12This time, I'm drawing it back in.
0:14:12 > 0:14:15I'm doing a dish I want people to enjoy and eat. I'm not showing off.
0:14:15 > 0:14:16Across the kitchen,
0:14:16 > 0:14:20rather than risk an unusual combination
0:14:20 > 0:14:21like pea and caramel,
0:14:21 > 0:14:23Nathan is putting a twist on a classic -
0:14:23 > 0:14:26a barbeque sauce to serve with his monkfish,
0:14:26 > 0:14:27which has caught Tom's eye.
0:14:27 > 0:14:29- That's the barbeque sauce?- Yeah.
0:14:29 > 0:14:31That's not the colour I expected it to be.
0:14:31 > 0:14:33It has the orange in there.
0:14:33 > 0:14:35It also has all the herbs in there.
0:14:35 > 0:14:36You can taste it.
0:14:39 > 0:14:43At least you've got orange and herbs.
0:14:43 > 0:14:45Yeah, you can taste that.
0:14:45 > 0:14:48It's a small amount on the plate. Not too much oil.
0:14:48 > 0:14:51Most of it goes into the actual marinade of the monkfish.
0:14:51 > 0:14:53Nathan's using barbeque sauce.
0:14:53 > 0:14:57It works very well with meat, works very well with fish.
0:14:57 > 0:15:01But that's not a sauce that's seen as the height of gastronomy.
0:15:01 > 0:15:05With time almost up, Paul's onto the last element of his dish -
0:15:05 > 0:15:09the medley of oysters, peas and sweetcorn he'll serve with the kiev.
0:15:09 > 0:15:15But with the addition of seafood, Tom's allergy means Jason will be doing the tasting.
0:15:15 > 0:15:18Simon is first to plate up.
0:15:18 > 0:15:20Using a kidney-shaped board as his canvas,
0:15:20 > 0:15:23Simon sets about creating his masterpiece.
0:15:23 > 0:15:25First, the slow-cooked lamb belly,
0:15:25 > 0:15:27then the salted toffee and pea mousse.
0:15:27 > 0:15:31Next, taking his roll of lamb loin, chicken and garlic,
0:15:31 > 0:15:33he presses in pistachios and cranberries,
0:15:33 > 0:15:37before slicing and serving with fresh peas and onion garnish.
0:15:37 > 0:15:40Another powerful presentation,
0:15:40 > 0:15:42but will it stand out in flavour?
0:15:44 > 0:15:47- Pleased?- Chef, it's me.
0:15:47 > 0:15:50I should taste a hell of a lot better.
0:15:50 > 0:15:52- Let's go.- Excellent.
0:15:55 > 0:15:57Will Simon's lamb loin and belly
0:15:57 > 0:16:01have the flavour to put him back in the race?
0:16:01 > 0:16:02Happy, Simon?
0:16:02 > 0:16:06I think I've redeemed myself slightly, but let's see how it tastes.
0:16:06 > 0:16:08Is there anything you would change on that?
0:16:08 > 0:16:11Maybe tone it down with the blobs here and there,
0:16:11 > 0:16:14but, personally, I'm happy with this.
0:16:14 > 0:16:18That's certainly a Simon dish again.
0:16:18 > 0:16:20There's a lot going on there.
0:16:20 > 0:16:22Pleased with the lamb, how it's cooked?
0:16:22 > 0:16:24The lamb's come out spot-on, really.
0:16:24 > 0:16:26The lamb and the chicken mousse together,
0:16:26 > 0:16:27do they work well for you?
0:16:27 > 0:16:29I think so, Chef.
0:16:29 > 0:16:31It's all ingredients that work together.
0:16:31 > 0:16:34I'm pleased with it.
0:16:35 > 0:16:38- That's tender, isn't it? - Hmm.- Beautiful.
0:16:38 > 0:16:41Trouble getting the mushrooms and the garlic flavour.
0:16:41 > 0:16:43Very subtle.
0:16:43 > 0:16:44The lamb breast,
0:16:44 > 0:16:46all the flavours marrying?
0:16:46 > 0:16:47Yeah, they're good.
0:16:47 > 0:16:49I think so.
0:16:49 > 0:16:50Yeah, that's tasty.
0:16:50 > 0:16:53- That's the tastiest thing on this plate.- Bags of flavour.
0:16:53 > 0:16:57The pea and toffee mousse. Is that how you wanted it?
0:16:57 > 0:17:00Yeah. I think, if anything, it's salty, rather than sweet.
0:17:01 > 0:17:04The pea mousse, for me, does nothing for the dish.
0:17:04 > 0:17:08I just think it's green caramel.
0:17:08 > 0:17:10Bit of food colouring in there, isn't there?
0:17:10 > 0:17:12That's not a mousse, to me.
0:17:12 > 0:17:16Do you think the flavours have matched the way it visually looks?
0:17:16 > 0:17:20I hope so, yeah. The ingredients are all classic combinations,
0:17:20 > 0:17:23and I've put it into a very modern interpretation of presentation.
0:17:23 > 0:17:26For a banquet, do you think you could manage
0:17:26 > 0:17:29doing 100 plates this pretty?
0:17:29 > 0:17:32If I got to a banquet, I'd have a blooming good go.
0:17:32 > 0:17:35I question the complexity of it.
0:17:35 > 0:17:36It is a beautiful-looking dish,
0:17:36 > 0:17:41but that's definitely not achievable for 100 people.
0:17:42 > 0:17:46It went OK, I think. Hopefully, I've redeemed myself.
0:17:46 > 0:17:49Fingers crossed, I should get a better result.
0:17:50 > 0:17:53Paul's chicken kiev is up next,
0:17:53 > 0:17:55and he has another presentation trick up his sleeve.
0:17:55 > 0:17:58You come out with these surprises all the time.
0:17:58 > 0:18:02- What have you got now? - Just a little something, Chef. - What's in the envelope?
0:18:02 > 0:18:04Well, you'll see.
0:18:04 > 0:18:06Little gift for chef Tom.
0:18:06 > 0:18:09Paul loves his flares, fireworks, bells and whistles.
0:18:09 > 0:18:12Let's hope it tastes as good as it looks.
0:18:12 > 0:18:13Working quickly,
0:18:13 > 0:18:15Paul puts the last touches to his kiev -
0:18:15 > 0:18:17the crispy chicken skin crumb,
0:18:17 > 0:18:19served with wishbones.
0:18:19 > 0:18:21He then fills an oyster shell
0:18:21 > 0:18:22with the ragout of sweetcorn, peas
0:18:22 > 0:18:24and oysters, and plates.
0:18:24 > 0:18:26Then, moving on to his wooden blocks,
0:18:26 > 0:18:29he adds the chicken parfait, potato and gravy,
0:18:29 > 0:18:32all served with a surprise golden ticket.
0:18:35 > 0:18:36Wishful Chicken.
0:18:38 > 0:18:42- Is this fit for an Olympic banquet? - I think so.
0:18:42 > 0:18:44I think this will get everyone involved,
0:18:44 > 0:18:46evoking the Olympic spirit.
0:18:46 > 0:18:48- Shall we go and taste?- Yup.
0:18:51 > 0:18:54Will the veterans think Paul's chicken kiev
0:18:54 > 0:18:56worthy of the banquet wish list?
0:18:56 > 0:18:58"With the bones from your Olympic feast,
0:18:58 > 0:19:01"make a wish for a great British Olympics."
0:19:01 > 0:19:03Come on, Tom - let's do it together.
0:19:03 > 0:19:05There you go, Chef.
0:19:07 > 0:19:09Half-and-half, mate. 50-50.
0:19:09 > 0:19:11THEY LAUGH
0:19:11 > 0:19:14Right, Tom. Shall we cut through - see what happens?
0:19:16 > 0:19:18It's got enough crunch on the top?
0:19:18 > 0:19:22Yeah. Just wanted the flavour of the chicken skin and the pine nuts.
0:19:22 > 0:19:24What about the tarragon butter?
0:19:24 > 0:19:28Really happy with the tarragon butter.
0:19:28 > 0:19:30It's more of a herby stuffing.
0:19:30 > 0:19:33It's quite clever what he's done with the coating.
0:19:33 > 0:19:36But it gets soggy quick, because it's skin, isn't it?
0:19:36 > 0:19:37And then the veg garnish here,
0:19:37 > 0:19:39and the oyster.
0:19:39 > 0:19:41This is why Mr Atherton is here.
0:19:41 > 0:19:44Why is that groundbreaking for you?
0:19:44 > 0:19:47What does that oyster bring to this dish?
0:19:47 > 0:19:49I think it's a very mild flavour
0:19:49 > 0:19:52that brings something different to the main course.
0:19:52 > 0:19:54I would want more oyster.
0:19:54 > 0:19:57It is slightly lost, because you just have the one.
0:19:57 > 0:20:00The chicken in the parfait - is that too bitter?
0:20:00 > 0:20:01No. I wanted some bitterness,
0:20:01 > 0:20:03and some sweetness from the onions.
0:20:03 > 0:20:06I really like the parfait, and the red onions with it.
0:20:06 > 0:20:08Everything's there to make it a medal winner.
0:20:08 > 0:20:12Is this worthy of a main course at the banquet?
0:20:12 > 0:20:16Definitely. I think I've done myself proud.
0:20:16 > 0:20:18As an athlete trains and pushes himself to the limits,
0:20:18 > 0:20:22I've done that, I've done everything I can now.
0:20:24 > 0:20:27HE SIGHS
0:20:27 > 0:20:28I can't call that one.
0:20:28 > 0:20:30It went in to the tasting room perfect.
0:20:30 > 0:20:33That's as much as I can do.
0:20:34 > 0:20:37Last to the pass, but first on the scoreboard, is Nathan.
0:20:37 > 0:20:39With the clock ticking,
0:20:39 > 0:20:41he last-minute deep fries the confit duck ball.
0:20:41 > 0:20:44Then, as it cooks, serves asparagus,
0:20:44 > 0:20:47with a slice of pink duck breast, and a generous helping
0:20:47 > 0:20:50of the chargrilled monkfish in barbeque sauce,
0:20:50 > 0:20:52and, for another taste of the sea,
0:20:52 > 0:20:54a portion of samphire.
0:20:54 > 0:20:57Finally, the confit duck ball and crispy duck skin,
0:20:57 > 0:20:59and an extra helping of his signature sauce.
0:21:01 > 0:21:03There you go.
0:21:03 > 0:21:06Did I see the great Nathan Outlaw with a few shakes at the end?
0:21:06 > 0:21:08Hey, if I'm not shaking in front of you four,
0:21:08 > 0:21:09I'm not human, am I?
0:21:09 > 0:21:11Do you think it's groundbreaking, Nathan?
0:21:11 > 0:21:14I don't think you'll see the combination of duck and monkfish
0:21:14 > 0:21:16on many menus. Certainly not barbequed.
0:21:16 > 0:21:18I think it's very groundbreaking.
0:21:18 > 0:21:21- Shall we go and taste? - Please. Let's go and taste it.
0:21:23 > 0:21:25Will Nathan's take on a surf and turf
0:21:25 > 0:21:28be boundary-pushing enough for an Olympic line-up?
0:21:28 > 0:21:31Visually-wise, impact-wise,
0:21:31 > 0:21:32how does that compare with the other two?
0:21:32 > 0:21:34It's quite a rustic style, not contrived.
0:21:34 > 0:21:37A bit different to both mine and yours, isn't it?
0:21:37 > 0:21:40- Certainly is.- Nathan's a bit more rough round the edges.
0:21:42 > 0:21:44I'm going to crack on with the duck.
0:21:45 > 0:21:47Are you happy with the way that's cooked?
0:21:47 > 0:21:52It could have been rested for a bit longer, for me.
0:21:52 > 0:21:56- And the monkfish?- Maybe a few more seconds on the char grill.
0:21:57 > 0:21:59- It's nice.- That monkfish is lovely.
0:21:59 > 0:22:01It's perfectly cooked.
0:22:01 > 0:22:04The confit leg. Does that work for you?
0:22:04 > 0:22:05Yeah, I think it is about right.
0:22:05 > 0:22:07It's crispy, so you have the texture.
0:22:07 > 0:22:10That is nice and simple, isn't it?
0:22:10 > 0:22:12A little bit unseasoned, maybe.
0:22:12 > 0:22:15That barbeque flavour - does it come through enough for you?
0:22:15 > 0:22:17I think it works well.
0:22:18 > 0:22:20It's a different sort of barbeque sauce, isn't it?
0:22:20 > 0:22:21Rosemary, isn't it?
0:22:21 > 0:22:23- It's not smoky. - Big hit of rosemary.
0:22:23 > 0:22:26The combination of the duck and the monkfish -
0:22:26 > 0:22:28one doesn't overpower the other?
0:22:28 > 0:22:30No, I don't think so.
0:22:30 > 0:22:32What my food is all about is trying to marry flavours
0:22:32 > 0:22:36that do go together, but maybe with a bit of a twist to it.
0:22:36 > 0:22:39Is it a 50-50 monkfish/duck dish,
0:22:39 > 0:22:40or is it a duck dish?
0:22:40 > 0:22:43I'm not sure how that would fit into the menu,
0:22:43 > 0:22:44as a main course.
0:22:44 > 0:22:46Is this an Olympic-winning dish?
0:22:46 > 0:22:48For me, it's an Olympic-winning dish.
0:22:48 > 0:22:51I think it showcases good ingredients
0:22:51 > 0:22:53in a groundbreaking way.
0:22:53 > 0:22:55I could quite happily get that cooked to perfection
0:22:55 > 0:22:58on the day, if it gets there.
0:22:58 > 0:23:01It's how I wanted it to be.
0:23:01 > 0:23:02It's how I saw it in my mind.
0:23:02 > 0:23:05Time will tell now. See what happens with the scoring.
0:23:05 > 0:23:07Mains cooked,
0:23:07 > 0:23:10all the chefs can do now is cross their fingers and wait.
0:23:10 > 0:23:12I'm really nervous.
0:23:12 > 0:23:15I don't know if I nailed mine as good as the other two.
0:23:15 > 0:23:17I'm feeling a bit apprehensive about my main course.
0:23:17 > 0:23:19I think it was very simple
0:23:19 > 0:23:22in comparison to Simon's and Paul's dish.
0:23:22 > 0:23:24It's a very important score.
0:23:24 > 0:23:27The difference between staying and going home, I think.
0:23:27 > 0:23:30Before Tom can decide his scores,
0:23:30 > 0:23:32he needs his fellow veteran's verdict.
0:23:32 > 0:23:34All three very different dishes.
0:23:34 > 0:23:37The only question I have for you, Jason, is, Paul's dish -
0:23:37 > 0:23:40did that oyster bring anything extra to that dish
0:23:40 > 0:23:42that I would have missed?
0:23:42 > 0:23:46It brought a saltiness to the dish what was lacking. I felt it completed it.
0:23:50 > 0:23:54With Nathan on 17 and Paul on 15,
0:23:54 > 0:23:57Simon's trailing on 12, and needs to play catch-up.
0:23:57 > 0:23:59Simon, I'll start with you.
0:23:59 > 0:24:01Your lamb with braised belly,
0:24:01 > 0:24:03salted toffee pea mousse,
0:24:03 > 0:24:06shallot puree and asparagus...
0:24:08 > 0:24:10Wow!
0:24:10 > 0:24:11Amazing!
0:24:11 > 0:24:14Visually, what a stunning-looking dish.
0:24:14 > 0:24:16It blew me away. I thought it was fantastic.
0:24:16 > 0:24:18Fit for any competition.
0:24:18 > 0:24:20There was more focus on the flavour,
0:24:20 > 0:24:24compared to maybe your starter and your fish course.
0:24:24 > 0:24:25I loved the use of the lamb breast.
0:24:25 > 0:24:28It enhances do many lamby flavours through a dish.
0:24:28 > 0:24:32The smoked garlic, coming through in the chicken mousse -
0:24:32 > 0:24:35it was very subtle, but it was really nice.
0:24:35 > 0:24:39The pinkness of the lamb loin - again, beautifully cooked.
0:24:39 > 0:24:42But...the pea mousse...
0:24:42 > 0:24:45I got the toffee flavours, and I got lots of salt, unfortunately,
0:24:45 > 0:24:47but not enough pea.
0:24:47 > 0:24:48There just wasn't quite enough
0:24:48 > 0:24:52of that pea sweetness coming through.
0:24:52 > 0:24:54My biggest worry for that dish is,
0:24:54 > 0:24:56could you do it for 100 people at a banquet?
0:24:56 > 0:25:00You might need 100 people plating up.
0:25:02 > 0:25:03Nathan.
0:25:03 > 0:25:06Your duck and barbeque monkfish.
0:25:08 > 0:25:10I thought the duck was delicious.
0:25:10 > 0:25:13The barbeque sauce tasted like nothing I've had before.
0:25:13 > 0:25:17It was really good. You have such a lovely light touch with food.
0:25:17 > 0:25:19You make big, robust things
0:25:19 > 0:25:21taste really, really light.
0:25:23 > 0:25:27But it didn't really blow me away.
0:25:27 > 0:25:30I thought it was two really wonderful ideas,
0:25:30 > 0:25:34but there wasn't quite the synergy for what I was looking for.
0:25:34 > 0:25:37The monkfish could have been a little bit longer on the char grill,
0:25:37 > 0:25:41just to give it that bit more barbeque flavour.
0:25:41 > 0:25:43Paul.
0:25:43 > 0:25:48Your Wishful Chicken - kiev, peas and sweetcorn.
0:25:48 > 0:25:51Presentation? Phenomenal.
0:25:51 > 0:25:55I loved absolutely everything about it.
0:25:55 > 0:25:58The chicken breasts - beautifully cooked, wonderfully moist.
0:25:58 > 0:26:01The crumble on top of it? It was just delicious.
0:26:01 > 0:26:03The butter - wonderful flavours.
0:26:05 > 0:26:08The one thing I couldn't have with that dish was the oyster.
0:26:10 > 0:26:12Jason said it was lovely.
0:26:12 > 0:26:16The saltiness of the dish - he said it really worked.
0:26:17 > 0:26:19OK, guys. Scores.
0:26:21 > 0:26:24Simon, for your lamb with braised belly,
0:26:24 > 0:26:26salted toffee pea mousse,
0:26:26 > 0:26:28shallot puree and asparagus...
0:26:30 > 0:26:31..I'm giving you...
0:26:33 > 0:26:35..eight out of ten.
0:26:38 > 0:26:42Nathan, your duck and barbeque monkfish...
0:26:43 > 0:26:45..I'm giving you...
0:26:47 > 0:26:49..seven out of ten.
0:26:50 > 0:26:52Paul,
0:26:52 > 0:26:56your Wishful Chicken - kiev, peas and sweetcorn -
0:26:56 > 0:26:58I'm giving you...
0:27:02 > 0:27:03..ten out of ten.
0:27:03 > 0:27:05THEY CLAP
0:27:05 > 0:27:08Well done, matey.
0:27:08 > 0:27:10Paul, that dish truly blew me away.
0:27:10 > 0:27:12This dish, I would be so proud
0:27:12 > 0:27:16to be served at the Great British Menu Olympic banquet.
0:27:16 > 0:27:19- Well done, Chef. - Thank you very much.
0:27:19 > 0:27:21Good scores today, boys.
0:27:21 > 0:27:23But it's not over yet.
0:27:23 > 0:27:25Well done, lads.
0:27:25 > 0:27:28THEY CHATTER
0:27:30 > 0:27:32HE SIGHS
0:27:32 > 0:27:36So, day three has seen Paul steal the lead with a perfect ten,
0:27:36 > 0:27:39and a total score of 25 points,
0:27:39 > 0:27:41pushing Nathan into second place,
0:27:41 > 0:27:43just one point behind, on 24.
0:27:43 > 0:27:45After Simon's redeeming score,
0:27:45 > 0:27:47he's not far behind, with 20.
0:27:47 > 0:27:50I think my food's been groundbreaking, modern,
0:27:50 > 0:27:52and I will do everything I can to stay.
0:27:52 > 0:27:55The score was OK,
0:27:55 > 0:27:58but I wanted to achieve a bit more than that.
0:27:58 > 0:28:00I want my dessert to shine.
0:28:00 > 0:28:03I'm overwhelmed. First thing I will do is get my breath back,
0:28:03 > 0:28:08wipe my eyes, and get my head down for dessert. It's all to play for.
0:28:09 > 0:28:12Tomorrow, someone's going home.
0:28:12 > 0:28:14Will last year's dessert champion, Paul, blow it?
0:28:14 > 0:28:16Turning into a bit of a Greek salad.
0:28:16 > 0:28:17Anchovies, black olives.
0:28:17 > 0:28:19Do you want me to get some for you, Paul(?)
0:28:19 > 0:28:21Feta's really salty.
0:28:21 > 0:28:25You can kill off the whole dish, and turn it into something bizarre.
0:28:25 > 0:28:28Has he left room for competitive Simon
0:28:28 > 0:28:29to snatch his crown?
0:28:29 > 0:28:31Fantastic!
0:28:31 > 0:28:34I'm really nervous. Cook at home today.
0:28:52 > 0:28:56Subtitles by Red Bee Media Ltd